Sunday, April 3, 2011

Raspberry Cream Cheese Muffins



I've been in a bit of a lull with the blog posts recently. Between cooking my quick, easy meals for convenience, traveling for work or vacation, or just not finding any recipes that spark my interest, I've been slacking. BUT, while browsing Cooking Light's top rated recipe section, these muffins sounded like a sure-fire winner. Trust me, the lame photo above does NOT do these muffins justice. Check out the link for a much better representation of how delicious these are: Raspberry Cream Cheese Muffins on Cooking Light

The moistness and richness of these muffins make me second guess that these are a Cooking Light recipe. According to Cooking Light's website (which uses walnuts in the recipe, which I omitted), 1 full-size muffin is 142 calories.

The recipe calls for fresh or frozen raspberries - I used frozen but you could easily substitute blackberries, blueberries or your other favorite fruit. It also calls for walnuts, which I omitted. This recipe makes 24 regular sized muffins, or 48 mini-muffins.

Here's the recipe from Cooking Light

Ingredients:
  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh or frozen raspberries
  • 1/4 cup finely chopped walnuts (optional)

Directions:
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt.
  4. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  5. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners.
  6. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

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